Steak, juicy, flavor packed on the inside, crispy crusted and seasoned on the outside. For generations the BBQ grill master steak has reigned supreme. How times have changed. Now sous vide has entered home kitchens, its ushered in a new perfectly cooked steak. Forget babysitting your meat, forget time-sensitive stress, you just cook your meat and leave it until your ready to dig in. Pair it with easy grilled sweet potatoes and grilled parmesan broccoli. You have yourself a home made staple.
- Steak, 1 in thick
- Salt, Kolsher, as needed
- Black pepper, freshly ground, as needed
- Olive oil, as needed
- Rosemary, fresh, or other fresh herbs, as needed
- Butter, as needed
Timing: About 1 hour
Yield: 1 delicious steak
Pre-heat precision cooker to desired temperature. We like ours rare, at (129 °F / 54 °) For medium rare (140 °F / 60 °), or medium (149 °F / 65 °)
Season your steak - generously season both sides of your steak with salt, and freshly ground pepper
Package your steak - place your steak in the SousBear vacuum bags. Add 2 tbsp of olive oil, or butter, add rosemary, or other fresh herbs such as bay leaf, and thyme. Zip seal the bags and use the hand pump to remove excess air
Cook - place the bag inside the pre-heated water with the top of the bag hanging over the edge of the pot. Clip the top of the bag to the side of the pot to hold it in place.
A one-inch-thick steak will be ready to eat in an hour, but it can hang out in the water for another hour without overcooking. That’s the beauty of sous vide, people.
Finish your steak - Pre-heat a skillet over high heat and add butter. Add the steak from the bag to the pan once the butter has stopped bubbling and sear both sides for about 1-2 minutes per side.
The point of this step is to get a nice, tasty crust. Which you can also achieve by finishing the steak on the grill, in the broiler, or even in the deep fryer
Finished! Serve and enjoy one of the best steaks you have ever tasted.